I almost waited to post these pictures on Wordless Wednesday but I am so excited, I couldn't wait. My summer garden is like Christmas during July and August. Everyday Mother Nature has a new surprise for me! Yellow squash is a new crop for us this year. It has only been a week or two since these big, yellow blossoms appeared.
Within a week of the blossoms, I have my first squash. I googled some info on the web. Did you know that the squash flowers are edible? They can be dipped in batter & fried. I also found out that there are male and female blossoms. Not all the blossoms will have a vegetable attached. So far I have a crop of one!
Yellow squash is best when it is still young and tender. The later you wait, they will be larger, tougher and seedier (more seeds). They are best at 6 to 8 inches long and up to 2 inches in diameter. This one is 6 inches long and I couldn't wait!
In my haste to harvest my "dinner", I did not notice this baby squash that was attached. Although I'm not sure I could have avoided taking it early, I wish I had tried to be more careful.
I also picked some lettuce, green onions and basil.
I sliced the plant into disks, and sauteed it in olive oil with garlic, basil, sea salt and lemon pepper. I served it on a bed of Angel Hair Pasta and garnished with a bit of freshly grated parmesan cheese. I also had a salad of fresh garden greens, grapes, croutons, fresh parmesan and raspberry vinaigrette.
There is nothing like harvesting and cooking a dinner that you grew!